Meet Seckin Sage Anlasbay | Chef and Owner of Bosforo Turkish Restaurant

We had the good fortune of connecting with Seckin Sage Anlasbay and we’ve shared our conversation below.

Hi Seckin Sage, can you walk us through the thought-process of starting your business?
For me, starting my own business wasn’t a single “aha” moment; it was a slow realization that I wanted full ownership over my craft, my culture, and the way people experience hospitality.
I spent years working in different kitchens, including Michelin-recognized restaurants, and I learned an incredible amount. But at some point, I felt a disconnect. I was cooking great food, yet I wasn’t fully telling my story. Growing up in Turkiye, food was never just food; it was about sharing, conversation, long tables, and memories. I wanted to build a place where that feeling was central, not secondary.
I’ve been living in San Diego for 15 years, and over time, this city truly became home. When I moved here, I noticed a gap; Turkish cuisine was either underrepresented or misunderstood. I didn’t want to open just another restaurant; I wanted to bring the culture I grew up with into the community I now belong to. There’s something incredibly exciting about introducing my heritage to my fellow San Diegans with quality, intention, and pride. My goal was to create a space that feels honest, communal, and rooted in tradition, while still fitting naturally into the local San Diego culture and ingredients.
Starting my own business was a risk, but it felt like the only logical next step. I wanted to control the details from the sourcing and flavors to the music, the pacing of service, and the way guests feel when they walk out the door. Bosforo became a reflection of that mindset: a place where food, culture, and community meet.
At the end of the day, I didn’t start a business just to be an owner. I started it to build something meaningful, something that represents where I come from and where I am now.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I see myself as a chef who is still learning yet leads with intention.
What sets my work apart is that it’s chef-driven at every level. The menu isn’t designed around trends; it’s built around technique, balance, and respect for ingredients. At the same time, I care deeply about the full experience, how the table flows, how service feels, and how wine supports the food. It’s not just about cooking well; it’s about creating something cohesive.
I’m most proud that we’ve built a space where Turkish cuisine is presented with confidence and depth. Guests experience a wide range of Turkish flavors, diverse proteins, vegetable-driven dishes, house-made breads, vegan options, and Turkish wines and spirits that many have never encountered before. If someone leaves having learned something new, that means a lot to me.
It hasn’t been easy. The industry is demanding, and building something meaningful takes patience. I’ve learned that consistency, humility, and discipline matter more than hype. You grow by listening to your team, to your guests, and to your own mistakes.
In the long term, my ambition is to see Bosforo recognized at the highest level. Entering conversations like Michelin isn’t about ego, it’s about honoring the craft and showing that Turkish cuisine deserves that stage. But recognition is a byproduct. The real focus is refinement, every day.

What I hope people understand about my brand is that it’s built with care. We’re not trying to be loud, we’re trying to be excellent.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
If my best friend were visiting for a week, I’d show them how I actually experience San Diego.
One of the first days would start with a hike at Torrey Pines. The cliffs, the ocean, the quiet, that’s the reset. From there, we’d head down to La Jolla Cove, walk the coastline, and then stop in Bird Rock. Coffee at my friend’s spot, Immersion Coffee, and if we’re lucky, something from Wayfarer Bread & Pastry, simple, precise, and done right.
Driving through Pacific Beach, I’d stop at Rocky’s Crown Pub on Ingraham for a burger. No-frills, classic, local.
If it’s Wednesday, we’d head to the Ocean Beach Farmers Market. I’d grab dinner from my friend’s Chicken Over Rice stand, walk toward the sunset, and watch the fire dancers. That mix of community and coastline is very San Diego.
One full day would be dedicated to South-of-the-border cuisine. Tacos El Gordo for adobada, Kiko’s for seafood tacos and ceviche, or El Pescador Fish Market in La Jolla for something coastal and ingredient-driven. Baja influence is part of this city’s DNA.
Another day would be Liberty Station Public Market, then Cabrillo National Monument for panoramic views. After that, Mitch’s Seafood, fresh fish by the water, straightforward and honest.
As the evening sets in, Little Italy for dinner, Barbusa, Juniper & Ivy, Herb & Wood. If we want more bar energy, Nolita works. Then maybe cocktails at the Lafayette Hotel, appreciating the interior design and character of the space.
And of course, I’d do the classic walking trio: Coronado, Balboa Park, and Old Town. Coronado for the beach and skyline perspective. Balboa Park for architecture and open space. Old Town for history, where you feel the roots of California.
San Diego isn’t dramatic. It’s layered, ocean, Baja culture, local markets, independent spots, design, and strong chef talent.
If you move through it intentionally, you start to understand it.
That’s the San Diego I’d show.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Bosforo started as a solo project, just an idea I deeply believed in. Over time, it grew into something much bigger as incredibly valuable people joined the journey.
My shoutout goes to the team that helped transform that vision into reality.
To my sous chef, Ibrahim, who protects the kitchen with the discipline and standards I expect every single day. To my business partner Alp, who believed in me and in the Bosforo vision from the beginning and stood behind it with full commitment. To Muammer “Mario,” my right hand since our Pizza Bosforo days, who continues to stand beside me and now manages the bar with ownership and pride.
And to my beloved Ilkem, who designed the space you walk into and leads the floor with intelligence, calm, and strength.
A restaurant only succeeds when the people behind it truly care. And I’m fortunate to work with people who treat this place as their own.
I also want to recognize the chefs I worked under early in my career. The standards, precision, and work ethic I learned in those kitchens shaped how I lead today.
And of course, my family for supporting me when I left Türkiye and chose a path filled with uncertainty.
Bosforo may have started with one vision, but it stands today because of many hands.

Website: https://bosforosd.com

Instagram: @chefseckin and @bosforosd

Yelp: https://www.yelp.com/biz/bosforo-san-diego

Image Credits
https://www.instagram.com/k1mberly/ and https://www.instagram.com/stonbak/